Easy Rhubarb Dessert




4 cups sliced fresh or frozen rhubarb

1 package (3-ounces) raspberry gelatin

1/3-cup sugar

1 package (18-1/4 ounces) yellow or white cake mix

1-cup water

1/3 cup butter or margarine, melted

Ice cream, (optional)


Place rhubarb in a greased 13” X 9” X 2” baking dish. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over the dry ingredients; drizzle with butter. Bake at 350ΒΊ for 1 hour or until the rhubarb is tender. Serve with ice cream if desired. Yield 16-20 servings.



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